CN108576691A - High pressure and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet - Google Patents
High pressure and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet Download PDFInfo
- Publication number
- CN108576691A CN108576691A CN201810400935.7A CN201810400935A CN108576691A CN 108576691 A CN108576691 A CN 108576691A CN 201810400935 A CN201810400935 A CN 201810400935A CN 108576691 A CN108576691 A CN 108576691A
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- minced fillet
- high pressure
- sea eel
- cooperateing
- enzymatic treatment
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- 241001635206 Conger conger Species 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 28
- 230000002255 enzymatic effect Effects 0.000 title claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 15
- 108090000790 Enzymes Proteins 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 238000012545 processing Methods 0.000 claims abstract description 15
- 108060008539 Transglutaminase Proteins 0.000 claims abstract description 14
- 102000003601 transglutaminase Human genes 0.000 claims abstract description 14
- 241000251468 Actinopterygii Species 0.000 claims abstract description 12
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000014759 maintenance of location Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 235000019465 surimi Nutrition 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 150000003384 small molecules Chemical group 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y203/00—Acyltransferases (2.3)
- C12Y203/02—Aminoacyltransferases (2.3.2)
- C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Abstract
High pressure and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet, is related to food processing.Sea eel is pre-processed, then the flesh of fish is immersed in ready food cooking wine, is put into refrigerator；The pack of sea eel minced fillet is vacuumized, medium temperature heat-sealing is vacuum-packed, then ultra high pressure treatment；It will treated that minced fillet is immersed in transglutamin-ase 9 enzyme solutions digests；It will be filled with CO2Enzymolysis after sea eel minced fillet container be put into ultrahigh pressure vessel and handle, obtain high pressure and CO2Cooperate with the sea eel minced fillet of enzymatic treatment.Sea eel minced fillet is produced using superhigh pressure technique and transglutamin-ase 9 enzymolysis technology, the quality of sea eel minced fillet can be significantly improved and do not make nutrition leak.
Description
Technical field
The present invention relates to food processings, more particularly, to high pressure and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet.
Background technology
With the rapid development of society, people propose higher, newer requirement, the demand of minced fillet and products thereof to food
Amount is continuously increased.This requires us strongly to develop novel food technology to cope with the development of society.Currently, fish in the market
Gruel is mostly used for boiling in chafing dish, must must be put into household freezer and store before edible, consumer also needs to be put into high temperature after buying in
Middle heating could be eaten, this significantly limits minced fillet circulation and convenience in the market.Therefore, the hair of minced fillet in recent years
Zhan Shen is paid close attention to by consumer, and this ready-to-eat food without reprocessing can be eaten after buying in, this makes surimi products more
Add the marketization, by the favor of consumer.
It is compared to traditional hot-working process, ultra high pressure treatment process is pure physical process, usually can only be influenced to egg
It is white to wait the non-covalent bonds such as the contributive hydrogen bond of macromolecular structures, and ensure the intact of its covalent bond, to food vitamins, pigment
The nutritional ingredient of equal small molecule structures influences smaller.Superhigh pressure technique has cold bactericidal effect, inhibitory enzyme activity, extends shelf
Phase keeps original nutritional ingredient, improves the effects that characteristics of food structure and quality and flavor and advantage.Transglutaminase is a kind of
It can be catalyzed the enzyme of transacylate reaction, it can make that covalent cross-linking occurs between protein, can improve the nutritive value of albumen,
To improve the gelling properties of minced fillet.
Chinese patent CN106858412A discloses a kind of instant minced fillet leisure sweets and processing technology, and the patent is with tradition
Mode of heating to be core make gel forming inside minced fillet, then carrying out sterilization packaging, but there is no introduce most for the patent
New foods processing technique superhigh pressure technique and zymolysis technique, so gel characteristic is poor.
Since superhigh pressure technique and transglutamin-ase 9 enzyme resolving tech can improve the degree of cross linking of albumen, so as to improve food
Quality.So being the trend of social development now in surimi products using novel foodstuff processing technology.
Invention content
The purpose of the present invention is to provide high pressures and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet.
The present invention includes the following steps：
1) sea eel is pre-processed, then the flesh of fish is immersed in ready food cooking wine, is put into refrigerator；
2) pack of sea eel minced fillet is vacuumized, medium temperature heat-sealing is vacuum-packed, then ultra high pressure treatment；
It 3) will treated that minced fillet is immersed in transglutamin-ase 9 enzyme solutions digests；
4) it will be filled with CO2Enzymolysis after sea eel minced fillet container be put into ultrahigh pressure vessel and handle, obtain high pressure and CO2Coordinated enzyme
The sea eel minced fillet of processing.
In step 1), it is described be put into refrigerator can 12 in being put into 0~4 DEG C of refrigerator~for 24 hours, 18h in preferably 4 DEG C of refrigerators.
In step 2), the time vacuumized can be 10~60s, preferably 40s；Medium temperature heat-sealing time can be 1~
5s, preferably 3s；The ultra high pressure treatment can at 10~20min of ultra high pressure treatment under 100~600MPa, preferably 400MPa superelevation
Pressure processing 15min.
In step 3), the mass percent concentration of the transglutamin-ase 9 enzyme solutions can be 0.1%~0.5%, preferably
0.1%；The enzymolysis can digest 10~16h at 0~4 DEG C, and 12h is digested at preferably 4 DEG C.
In step 4), ultrahigh pressure vessel processing can handle 10 in the ultrahigh pressure vessel of 100~600MPa~
20min preferably handles 20min in the ultrahigh pressure vessel of 600MPa.
The present invention can not only embody the advantages of novel non-thermal technology technology superhigh pressure technique, and be subject to transglutamin-ase 9
Enzyme is digested, and food quality can be further improved.High-pressure enzyme deactivation again, whole process do not introduce high temperature, to food
In nutriment there is no any destruction, and easy processing, low cost, be convenient for carrying, health.
Compared with prior art, the present invention has the following advantages：
The present invention produces sea eel minced fillet using superhigh pressure technique and transglutamin-ase 9 enzymolysis technology, can significantly improve sea eel
The quality of minced fillet does not make nutrition leak again.
Specific implementation mode
The present invention is illustrated below by embodiment.
Embodiment 1
1) by minced fillet made of the tasty flesh of fish carry out pack vacuumize 40s, medium temperature heat-sealing 3s be vacuum-packed, so
Afterwards in the ultra high pressure treatment 15min of 400MPa.
2) minced fillet after HIGH PRESSURE TREATMENT is put into 0.1% transglutaminase, then digests 12h in 4 DEG C of refrigerators.
3) the minced fillet filtering after enzymolysis is drained and puts polyethylene bottle into, fill CO to bottle2Until the air of the inside drains,
Bottle is put into ultrahigh pressure vessel, processing pressure 600MPa, dwell time 20min.
The minced fillet handled is subjected to vacuum packaging and is put into 4 DEG C of refrigerator storages.The minced fillet that the present embodiment obtains is tasty
Even, surface is smooth, there is the texture characteristics such as high hardness, elasticity, cohesion.
Embodiment 2
1) by minced fillet made of the tasty flesh of fish carry out pack vacuumize 40s, medium temperature heat-sealing 3s be vacuum-packed, so
Afterwards in the ultra high pressure treatment 15min of 400MPa.
2) minced fillet after HIGH PRESSURE TREATMENT is put into 0.1% transglutaminase, then digests 12h in 4 DEG C of refrigerators.It will
Minced fillet filtering after enzymolysis is drained to remove extra enzyme.
The minced fillet handled is subjected to vacuum packaging and is put into 4 DEG C of refrigerator storages.The minced fillet that the present embodiment obtains is tasty
It is even, but dezymotize inefficient, there are the texture characteristics such as higher hardness, elasticity, cohesion.
Embodiment 3
1) by minced fillet made of the tasty flesh of fish carry out pack vacuumize 40s, medium temperature heat-sealing 3s be vacuum-packed, so
Afterwards in the ultra high pressure treatment 15min of 400MPa.
The minced fillet handled is subjected to vacuum packaging and is put into 4 DEG C of refrigerator storages.The minced fillet that the present embodiment obtains is tasty
Even, the texture characteristics such as hardness, elasticity, cohesion slightly improve.
Embodiment 4
Minced fillet made of the tasty flesh of fish is subjected to vacuum packaging and is put into 4 DEG C of refrigerator storages.What the present embodiment obtained
Minced fillet is tasty not enough uniformly, and the texture characteristics such as hardness, elasticity, cohesion are poor.
The present invention is pre-processed fresh sea eel to obtain the fresh flesh of fish, and the flesh of fish is then immersed in ready food
In cooking wine, it is put into 0~4 DEG C of refrigerator 12~for 24 hours, keeps the flesh of fish tasty；The overnight flesh of fish cut to mix to beat and is burst and to obtain color white
Minced fillet；The minced fillet carries out to pack vacuumizes 10~60s, medium temperature seals 1~5s and is vacuum-packed, then 100~
10~20min of ultra high pressure treatment of 600MPa carries out sterilization, and then by treated, minced fillet is immersed in 0.1%~0.5%
Transglutamin-ase 9 enzyme solutions in 10~16h of enzymolysis is carried out at 0~4 DEG C, improve minced fillet quality；Minced fillet after enzymolysis is filtered into drip
It is put into polyethylene bottle after dry, CO is passed through into bottle2It seals after draining the air in bottle, is then put into bottle
10~20min is handled in the ultrahigh pressure vessel of 100~600MPa, high pressure cooperates with CO2It handles enzyme deactivation and improves minced fillet quality；Most
Afterwards the minced fillet handled be vacuum-packed up to surimi products.The present invention provides a kind of novel foods processing technique ----
High pressure, enzymolysis and the method that is combined of chemistry, can significantly improve the quality of sea eel minced fillet, and easy processing, low cost, conveniently take
Band, health.
Claims (9)
1. high pressure and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet, it is characterised in that include the following steps：
1) sea eel is pre-processed, then the flesh of fish is immersed in ready food cooking wine, is put into refrigerator；
2) pack of sea eel minced fillet is vacuumized, medium temperature heat-sealing is vacuum-packed, then ultra high pressure treatment；
It 3) will treated that minced fillet is immersed in transglutamin-ase 9 enzyme solutions digests；
4) it will be filled with CO2Enzymolysis after sea eel minced fillet container be put into ultrahigh pressure vessel and handle, obtain high pressure and CO2Cooperate with enzymatic treatment
Sea eel minced fillet.
2. high pressure as described in claim 1 and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet, it is characterised in that in step 1)
In, it is described be put into refrigerator 12 in being put into 0~4 DEG C of refrigerator~for 24 hours.
3. high pressure as claimed in claim 2 and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet, it is characterised in that described to be put into
Refrigerator 18h in being put into 4 DEG C of refrigerators.
4. high pressure as described in claim 1 and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet, it is characterised in that in step 2)
In, the time vacuumized can be 10~60s, and time of medium temperature heat-sealing is 1~5s, the ultra high pressure treatment 100~
10~20min of ultra high pressure treatment under 600MPa.
5. high pressure as claimed in claim 4 and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet, it is characterised in that described to take out very
The empty time is 40s；The time of medium temperature heat-sealing is 3s；Ultra high pressure treatment ultra high pressure treatment 15min at 400MPa.
6. high pressure as described in claim 1 and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet, it is characterised in that in step 3)
In, the mass percent concentration of the transglutamin-ase 9 enzyme solutions is 0.1%~0.5%；The enzymolysis is the enzyme at 0~4 DEG C
Solve 10~16h.
7. high pressure as claimed in claim 6 and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet, it is characterised in that described to turn paddy
The mass percent concentration of transglutaminase solution is 0.1%；The enzymolysis is to digest 12h at 4 DEG C.
8. high pressure as described in claim 1 and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet, it is characterised in that in step 4)
In, the ultrahigh pressure vessel processing is 10~20min of processing in the ultrahigh pressure vessel of 100~600MPa.
9. high pressure as claimed in claim 8 and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet, it is characterised in that the superelevation
Pressure vessel processing is to handle 20min in the ultrahigh pressure vessel of 600MPa.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810400935.7A CN108576691A (en) | 2018-04-28 | 2018-04-28 | High pressure and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet |
| BE20185692A BE1025745B9 (en) | 2018-04-28 | 2018-10-09 | Process for the treatment and production of eel surimi by high pressure and CO2 in synergy with the enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810400935.7A CN108576691A (en) | 2018-04-28 | 2018-04-28 | High pressure and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108576691A true CN108576691A (en) | 2018-09-28 |
Family
ID=63619219
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810400935.7A Pending CN108576691A (en) | 2018-04-28 | 2018-04-28 | High pressure and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN108576691A (en) |
| BE (1) | BE1025745B9 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1026359B1 (en) * | 2018-10-09 | 2020-01-14 | Univ Xiamen | A process for gas pressure combined with high hydrostatic pressure for the treatment of food |
| CN111758924A (en) * | 2020-07-08 | 2020-10-13 | 广东海洋大学 | Preparation method and application of high-gel-strength aquatic product minced meat product |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003013279A2 (en) * | 2001-08-04 | 2003-02-20 | Navital (Uk) Limited | Seafood product and process |
| CN103815435A (en) * | 2014-01-27 | 2014-05-28 | 华南农业大学 | High-quality minced nemipterus hexodon product and preparation method thereof |
| CN106993740A (en) * | 2017-04-14 | 2017-08-01 | 厦门大学 | A kind of method of air pressure combination high hydrostatic pressure processing food |
| CN107373453A (en) * | 2017-08-03 | 2017-11-24 | 厦门大学 | A kind of preparation method of high-quality eel fish ball |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2204323B1 (en) * | 2002-10-01 | 2005-07-16 | Consejo Sup. De Investig. Cientificas. | ELABORATION OF AN ANALOG TO CHANQUETE. |
| MY156232A (en) * | 2008-03-17 | 2016-01-29 | Ajinomoto Kk | Method for producing fish paste product, and enzyme preparation for fish paste products |
-
2018
- 2018-04-28 CN CN201810400935.7A patent/CN108576691A/en active Pending
- 2018-10-09 BE BE20185692A patent/BE1025745B9/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003013279A2 (en) * | 2001-08-04 | 2003-02-20 | Navital (Uk) Limited | Seafood product and process |
| CN103815435A (en) * | 2014-01-27 | 2014-05-28 | 华南农业大学 | High-quality minced nemipterus hexodon product and preparation method thereof |
| CN106993740A (en) * | 2017-04-14 | 2017-08-01 | 厦门大学 | A kind of method of air pressure combination high hydrostatic pressure processing food |
| CN107373453A (en) * | 2017-08-03 | 2017-11-24 | 厦门大学 | A kind of preparation method of high-quality eel fish ball |
Non-Patent Citations (3)
| Title |
|---|
| LI WANG等: "Inactivation of Staphylococcus aureus and Escherichia coli by the synergistic action of high hydrostatic pressure and dissolved CO2", 《INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY》 * |
| 付强: "超高压处理对鲢鱼鱼糜品质特性的影响", 《中国优秀硕士学位论文全文数据库 工程科技І辑》 * |
| 谢晶等: "超高压技术结合气调包装保持冷藏带鱼品质", 《农业工程学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1026359B1 (en) * | 2018-10-09 | 2020-01-14 | Univ Xiamen | A process for gas pressure combined with high hydrostatic pressure for the treatment of food |
| CN111758924A (en) * | 2020-07-08 | 2020-10-13 | 广东海洋大学 | Preparation method and application of high-gel-strength aquatic product minced meat product |
Also Published As
| Publication number | Publication date |
|---|---|
| BE1025745B1 (en) | 2019-06-27 |
| BE1025745B9 (en) | 2020-06-03 |
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Application publication date: 20180928 |